Well...I LOVE to cookl! (Ask Yogi!)

Needed
Garlic cloves, crack pepper, Marsalla wine, lemon juice,sliced mushrooms,capers, flour, linguini,....

Take one/two boneless breasts and in a zip lock, pound thin.

In same bag, add some (real frozen minute maid lemon juice or squeezed), fresh garlic...olive oil

Marinate a few hours/overnight.

I crack pepper in bag and then dust with flour before cooking.

Slice mushrooms..about 10...then have a jar of large capers

Hot sautee pan...4 pats of butter. simmer. Add in breasts. Brown.

Remove. In butter, garlic, sautee mush, dust with flour...then thicken with Marsalla wine

After sauce is finished (thick) remove to bowl...then heat, and sautee breasts

When browned, add in a little Marsalla, thicken, then add in Marsalla-Mushroom Caper sauce...

Serve over Linguini with fresh grated Parm

With a crisp Grrek/Italian salad...you ARE the BOMB!